Friday, January 18, 2013

chicken salad

going through my camera last night, i discovered many food pictures waiting to be added to the blog. from late september through mid-december, my life was consumed with "the nutcracker". when we weren't back and forth for all our normal school things and activities and ballet classes, we were at the studio two extra times per week for rehearsals. throw in massive amounts of costume sewing and you have the makings of a crazy fall. it's fairly amazing i stayed sane through it all. i digress...

all that chaos left little time to think about blogging recipes. today, i catch up. today, i empty the camera and spend time (probably the whole day) putting lots of new food and altered recipes online. today. a flurry of posts will be my witness. a little late, yes, but at least it's getting done. ;)

chicken salad

1 - 3 lb bag, frozen boneless, skinless chicken breasts, thawed
salt and pepper

preheat grill and season chicken. cook 5-7 minutes per side. let cool/rest on a plate at least 10 minutes. prep the rest of the ingredients while you wait, adding to a large bowl:

1 medium red onion, diced or minced (depending on how small you want your onion pieces)
1 celery heart, include all center leaves, sliced or diced (again, depending on how small you want your pieces)
1/4 - 1/2 lb red, seedless grapes, halved

cube chicken and add to vegetables. top with:

1/2 C - 1 C mayonnaise, or combination mayonnaise and plain yogurt. if you use ALL yogurt, be sure it is strained
2 T spicy brown mustard
salt and pepper

stir together. adjust seasonings, add more mayo/yogurt if it's too dry.

i used to serve this in pita halves, but now we just eat it in a bowl. this is one of my favorite things to make when grapes are in season! enjoy!

No comments:

Post a Comment